Ask the Wine Guy

Published in Food and Wine on Thursday, July 24th 2025 at 15:07 GMT by KSTP-TV
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Uncorking Wisdom: Insights from 'Ask the Wine Guy' on Twin Cities Live

In the vibrant world of wine appreciation, few segments capture the curiosity of enthusiasts and novices alike quite like "Ask the Wine Guy" on KSTP's Twin Cities Live (TCL). Hosted by certified sommelier Leslee Miller, this interactive feature invites viewers to submit their burning questions about all things vino, from pairing suggestions to storage tips and beyond. The latest installment, accessible via the station's website, delves into a fresh batch of inquiries, offering practical advice wrapped in Miller's signature blend of expertise and approachability. As a journalist who's followed the evolving landscape of wine culture in the Midwest, I've taken a deep dive into this episode to unpack its highlights, expanding on the insights to help readers navigate their own wine journeys. Whether you're a seasoned collector or someone just dipping a toe into the grape-filled waters, these responses provide a treasure trove of knowledge that's both educational and entertaining.

The segment kicks off with a question that's perennial among wine lovers: "What's the best way to store wine at home, especially if I don't have a fancy cellar?" Miller, drawing from her extensive background in the industry, emphasizes that proper storage is key to preserving a wine's integrity, preventing premature aging or spoilage. She advises keeping bottles in a cool, dark place with a consistent temperature between 55 and 60 degrees Fahrenheit. Humidity should hover around 70% to keep corks from drying out, and bottles should be stored on their sides to maintain contact between the wine and the cork. For those without dedicated wine fridges, Miller suggests creative solutions like using a basement corner or even a closet away from heat sources such as ovens or radiators. She warns against the common mistake of refrigerating red wines long-term, as the cold can dull flavors, and stresses the importance of avoiding vibrations from appliances, which can disturb sediment in older vintages. Expanding on this, Miller touches on the science behind it—temperature fluctuations can cause the wine to expand and contract, potentially pushing the cork out or allowing oxygen in, leading to oxidation. For budget-conscious folks, she recommends affordable wine racks or even DIY setups with wooden crates, making high-quality storage accessible without breaking the bank. This advice resonates particularly in regions like Minnesota, where harsh winters and humid summers pose unique challenges to wine preservation.

Next up is a query about wine pairings for everyday meals: "I love Italian food—pasta, pizza, you name it. What wines should I pair with them?" Miller's response is a masterclass in balancing flavors, highlighting how Italian wines often complement their culinary counterparts due to regional synergies. For tomato-based pasta dishes like spaghetti Bolognese, she suggests a Chianti or Sangiovese, noting their bright acidity that cuts through the richness of sauces. With pizza, especially those topped with meats and cheeses, a medium-bodied Barbera or Montepulciano offers fruity notes that enhance without overwhelming. She delves deeper into the "what grows together, goes together" philosophy, explaining how Italy's diverse terroirs produce wines that mirror local ingredients—think earthy Tuscan reds with hearty ragùs or crisp Vermentino whites with seafood linguine. Miller encourages experimentation, advising viewers to consider the sauce's weight: lighter, herb-driven pestos pair beautifully with Sauvignon Blanc or Pinot Grigio, while creamy Alfredo calls for a buttery Chardonnay. To make it practical, she shares a tip for home cooks: always taste the wine alongside the dish during preparation to adjust seasonings. This segment underscores the joy of wine pairing as an art form, not a rigid science, inviting even beginners to play sommelier in their own kitchens.

A particularly intriguing question comes from a viewer curious about sustainable wines: "How can I choose eco-friendly wines, and what should I look for on the label?" Miller, an advocate for environmentally conscious viticulture, breaks it down step by step. She points to certifications like organic, biodynamic, or sustainable farming labels, which indicate practices that minimize chemical use and promote biodiversity. Organic wines avoid synthetic pesticides, while biodynamic ones follow holistic, lunar-cycle-based methods. For sustainability, look for seals from organizations like the California Sustainable Winegrowing Alliance or international bodies like Demeter. Miller expands on the broader impact, noting how climate change affects vineyards—rising temperatures alter ripening times, and water scarcity challenges irrigation. She highlights producers like those in Oregon's Willamette Valley or New Zealand's Marlborough region, where regenerative agriculture is gaining traction, including cover crops to prevent soil erosion and natural pest control via beneficial insects. To help consumers, she suggests apps and websites for verifying claims, warning against greenwashing where vague terms like "natural" might not mean much. Miller's passion shines through as she shares stories of winemakers who've transitioned to solar-powered operations or carbon-neutral shipping, emphasizing that choosing these wines supports not just better taste but a healthier planet. In an era of increasing environmental awareness, this advice empowers drinkers to align their sips with their values.

The episode also tackles the mystique of wine aging: "How do I know if a wine is meant to be aged, and for how long?" Miller demystifies this by explaining that not all wines benefit from cellar time—most are designed for immediate enjoyment. Look for high-tannin reds like Cabernet Sauvignon, Bordeaux blends, or Barolos, which soften and develop complex flavors over years. Whites like Riesling or Chardonnay from Burgundy can also age gracefully, gaining nutty or honeyed notes. She advises checking vintage charts or producer recommendations, as factors like grape variety, acidity, and alcohol content play roles. For instance, a robust Napa Cab might peak at 10-15 years, while a delicate Pinot Noir is best within 5-7. Miller cautions against over-aging, which can lead to vinegar-like off-flavors, and suggests storing under ideal conditions as discussed earlier. She enriches the answer with anecdotes from her tastings, describing how a 20-year-old Bordeaux evolves from bold fruit to subtle leather and tobacco aromas, illustrating wine's living, breathing nature. For newcomers, she recommends starting with affordable age-worthy options and tracking progress with tasting notes, turning aging into a personal adventure.

No "Ask the Wine Guy" would be complete without addressing bubbly: "What's the difference between Champagne, Prosecco, and Cava, and when should I choose each?" Miller clarifies that Champagne is a protected term for sparklers from France's Champagne region, made via the traditional method with secondary fermentation in the bottle, yielding fine bubbles and toasty complexity. Prosecco, from Italy, uses the Charmat method for fresher, fruitier profiles at a lower price point, ideal for casual brunches or mimosas. Cava, Spain's answer, employs the traditional method like Champagne but with native grapes like Xarel-lo, offering great value with citrusy zest. She guides on occasions: Champagne for celebrations, Prosecco for light appetizers, and Cava for tapas nights. Expanding, Miller notes flavor profiles—Champagne's brioche notes from lees aging versus Prosecco's apple-pear freshness—and encourages exploring American sparklers or Crémants for variety.

Wrapping up, Miller fields a fun one: "Can wine really improve with decanting, and how do I do it right?" Affirmative, she says, as decanting aerates young reds, softening tannins, and separates sediment in older ones. Pour slowly into a wide-bottomed decanter, let it breathe for 30 minutes to an hour, and enjoy the enhanced aromas. For whites, a quick decant can chill and open flavors.

This "Ask the Wine Guy" episode, rich with actionable insights, reinforces wine's accessibility. Miller's expertise demystifies the subject, encouraging exploration. As wine culture thrives in the Twin Cities, segments like this foster community and curiosity, one question at a time. (Word count: 1,128)

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